Yes, it really is. If you disagree, make this one and then tell me why yours in better 😉
I’ve been perfecting this recipe since I started making it after I got married. It’s based on one in the old Betty Crocker cookbook; the cinnamon is a tip from Dan’s mother, who got it from her Italian neighbor, Mrs. Oro. The flavor gets better if you make the sauce the day before. Since there’s only two of us, I make this recipe in two 8×8-inch pans, then bake one and freeze one. Just cook a few more lasagna noodles and cut them to fit the pans with kitchen scissors.
Lasagna and salad
I generally make it once a year, for Dan’s birthday. This year, though, he talked me into making three huge pans of it for a group of 35 teachers he and a couple of colleagues took on an overnight trip as part of a professional development class they conduct. And he’ll get another one next month for his birthday! Lucky guy 😉
I’ve never made that much sauce or lasagana before, but apparently the recipe scales well because I got a lot of compliments and a few requests for the recipe. So here it is.
The World’s Best Lasagna
1 pound bulk Italian sausage
1 medium onion, chopped (about ½ cup)
2 cloves garlic, minced
1 16-oz. can whole tomatoes
1 24-oz. can tomato sauce
1/2 cup Chianti
1/2 cup fresh parsley, chopped, divided use
1 teaspoon sugar
1 tablespoon fresh basil, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 Parmigiano-Reggiano cheese rind
16 ounces ricotta cheese
1 cup grated Parmigiano-Reggiano cheese, divided use
1 tablespoon fresh oregano, chopped
1/8 teaspoon cinnamon
1 teaspoon salt
8 ounces provolone cheese, sliced
16 ounces shredded mozzarella cheese, divided use (reserve 4 oz.)
9 uncooked lasagna noodles
Cook and stir Italian sausage, onion, and garlic in 3-quart sauté pan until sausage is lightly browned; drain. Add tomatoes with liquid, tomato sauce, wine, ¼ cup parsley, sugar, basil and ½ tsp. salt. Heat to boiling, stirring occasionally. Reduce heat and simmer uncovered until mixture is consistency of thick spaghetti sauce, about 1 hour.
Preheat oven to 350 degrees F. Cook noodles as directed on package. Reserve ½ cup of the sauce. In a medium bowl, mix ricotta cheese, ½ cup Parmigiano-Reggiano cheese, 1 tbsp. parsley, cinnamon, 1 tsp. salt and oregano.
Layer ingredients in ungreased 13x9x2-inch baking dish, or two 8×8-inch baking dishes, in this order: thin layer of sauce on the bottom; 1/3 of lasagna noodles; 1/3 of ricotta cheese mixture; 1/3 of sauce; 1/3 of provolone cheese; 1/3 of mozzarella cheese; repeat for two more layers. Spoon reserved sauce on top, sprinkle with reserved mozzarella, and top that with remaining Parmigiano-Reggiano cheese.
Bake uncovered for 45 minutes. Let stand 15 minutes before cutting.